What a crazy start to Spring! I have been running around like a chicken with my head cut off. Fortunately, it has all been for good. I’ve been doing a lot of writing, a lot of learning about technology, a lot of learning about ETSY, and a lot of preparing for next week’s …click to continue Ford’s Chocolate Birthday Cake
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I have made about eight versions of Molten Chocolate Cake (poor pitiful me), varying the ingredients by as little as a tablespoon of flour. I have also made them with no flour at all. The attempts resulted in relatives of brownies, soufflés, and very egg-y cake-lets. My final version is a very deeply …click to continue Molten Chocolate Cakes 
What is a throwdown, you ask? It is a recipe that goes together in a snap, often using major shortcuts, and still allows you to serve a fresh baked (cooked) meal to your people. I have tried to avoid this for the most part because I think “from scratch” cooking is easier than …click to continue Katie Cake a.k.a. Dump Cake 
You well know by now my love of the humble sheet cake. This offering is delicious and has received raves from grown ups and children. I flavor it with tangerine juice and tangerine zest. The best move was borrowed from Cook’s Illustrated’s Cook’s Country Magazine which printed a recipe for a lemon cake several …click to continue Tangerine Sheet Cake 
I like all banana nut bread. I have considered posting about 3 different “favorite” banana nut bread recipes, but this one wins because it is so very moist and because it bakes up easily and simply in my favorite of all cooking devices, the cast iron skillet. I love the informality of baking in …click to continue Skillet Banana Nut Bread |
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Copyright © 2013 Kelly Dean Yandell - All Rights Reserved |
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